Red Deer County, Ab Culinary support cook Jobs – 10 Openings This Week

Chef Manager
Aramark Canada —Red Deer, AB
- $55,000–$65,000 a year
- Full-time
- Microsoft Office
- First Aid Certification
- In-person
- Wellness program
- Disability insurance
Quick apply
9d
Line Cook Full/ Part Time ( $25+/ hr including tips
Cilantro and Chive Red Deer —Red Deer, AB
- $15–$18 an hour
- Part-time
- English
- Food service
- Organizational skills
- Store discount
- Dental care
Quick apply
Line Cook (Relocate to Lake Louise)
Post Hotel & Spa —Alberta
- From $19 an hour
- Full-time
- Cooking
- Hotel
- In-person
- Store discount
- Dental care
Quick apply
2h
Prep Cook/Line Cook
Stock Yard Kitchen —Red Deer, AB
- $15–$18 an hour
- Part-time
- Cooking
- English
- In-person
Quick apply
7d
Cook - Casual
Optima Living —Red Deer, AB
- $23.74–$26.29 an hour
- CPR Certification
- Cooking
- First Aid Certification
7d
Back of House - Chef de Partie
Moxies —Red Deer, AB
- Weekends as needed
- Casual dining restaurant
- Cooking
- Restaurant experience
Quick apply
Cook Level I - Casual
Optima Living —Red Deer, AB
- CPR Certification
- Cooking
- First Aid Certification
A&W Cook
Clearview A&W —Red Deer, AB
- $16–$17 an hour
- Full-time
- Serving
- Cooking
- Food service
Quick apply
Cook Assistant (70306838)
Sodexo Canada Ltd —Red Deer, AB
- $19.42 an hour
- Full-time
- High school diploma or GED
- Food service
- In-person
Quick apply
6d
Cook Supervisor (70306838)
Sodexo Canada Ltd —Red Deer, AB
- $21.20 an hour
- Full-time
- Supervising experience
- In-person
- Communication skills
Quick apply
6d

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Chef Manager

Aramark Canada -
Red Deer, AB

Quick apply

Job details

Full-time
$55,000–$65,000 a year
9 days ago

Qualifications

Red Seal
Food Safety Certification
Microsoft Office
First Aid Certification
Business
Food safety
Leadership
Restaurant experience

Full job description

Company Overview

Aramark is a leading global provider of food, facilities, and uniform services to a diverse range of sectors including education, healthcare, business, industry, sports, leisure, and corrections. With a strong presence in over 20 countries and a dedicated workforce of approximately 270,000 employees, we are committed to delivering exceptional service and creating meaningful experiences for our clients and their communities.

Summary

The Chef Manager is responsible for leading the day-to-day culinary operations within a dynamic higher education environment. This role ensures the delivery of high-quality food, exceptional customer experiences, and operational excellence across retail dining, catering, conference services, residence dining, and special events.

The Chef Manager provides hands-on leadership to the culinary team while maintaining the highest standards of food safety, sanitation, quality, and financial performance. Working closely with the General Manager, Food Service Director, and campus stakeholders, the Chef Manager plays a key role in creating innovative dining experiences and supporting the overall success of the operation.

Responsibilitie

Key ResponsibilitiesCulinary Operations

· Lead the daily culinary operations across multiple dining locations.

· Ensure consistent food quality, presentation, portion control, and recipe compliance.

· Develop and execute seasonal menus in collaboration with operational leadership.

· Maintain high standards of freshness, product quality, and customer satisfaction.

· Oversee production planning to meet operational and catering requirements.

Catering & Events

· Lead culinary execution for catering, conferences, banquets, VIP functions, and campus events.

· Partner with the catering team to deliver exceptional food quality and service.

· Support menu planning, costing, and event execution.

· Ensure timely and accurate production for all special events.

Food Safety & Quality

· Maintain compliance with all food safety regulations, HACCP principles, and company standards.

· Conduct regular kitchen inspections and implement corrective actions.

· Ensure proper allergen management and dietary accommodation procedures.

· Maintain a clean, safe, and organized kitchen environment.

Financial & Operational Management

· Manage food cost, labour cost, inventory, and waste reduction initiatives.

· Monitor purchasing and inventory levels to maximize efficiency.

· Participate in budgeting, forecasting, and financial reviews.

· Support initiatives that improve productivity and profitability.

Leadership & Team Development

· Recruit, train, coach, and develop culinary team members.

· Foster a positive, respectful, and inclusive work environment.

· Conduct performance reviews and provide regular coaching and feedback.

· Build employee engagement and support succession planning.

Client & Customer Relations

· Build strong relationships with campus stakeholders and client representatives.

· Respond promptly and professionally to customer feedback.

· Support campus events and initiatives that enhance the dining experience.

· Represent the organization in a professional and customer-focused manner.

Operational Excellence

· Ensure staffing levels align with business demands.

· Maintain kitchen equipment and facilities in collaboration with maintenance teams.

· Promote sustainability initiatives, waste reduction, and continuous improvement.

· Support the implementation of new programs, menus, and operational initiatives.

Qualifications

· Red Seal Certified Cook or equivalent culinary certification preferred.

· Minimum 3–5 years of progressive culinary leadership experience in high-volume food service, hospitality, healthcare, or higher education.

· Experience managing retail dining, catering, and banquet operations.

· Strong knowledge of food safety regulations and HACCP principles.

· Experience managing food and labour costs, inventory, and purchasing.

· Demonstrated leadership, coaching, and team development skills.

· Excellent communication, organizational, and problem-solving abilities.

· Proficiency with Microsoft Office and food service management systems.

· Food Safety Certification required.

· First Aid certification is considered an asset.

Core Competencies

· Culinary Leadership

· Customer Focus

· Food Safety & Quality Assurance

· Financial Acumen

· Operational Excellence

· Team Leadership & Coaching

· Planning & Organization

· Communication & Collaboration

· Problem Solving

· Adaptability & Continuous Improvement

Success Measures

· Consistently delivers exceptional food quality and customer satisfaction.

· Achieves food cost, labour, and operational performance targets.

· Maintains excellent food safety and sanitation audit results.

· Successfully executes catering, conference, and special events.

· Develops and retains a high-performing culinary team.

· Builds strong relationships with clients and campus stakeholders while supporting an outstanding dining experience.

Pay: $55,000.00-$65,000.00 per year

Benefits:

Company pension
Dental care
Disability insurance
Discounted or free food
Extended health care
Flexible schedule
Life insurance
Paid time off
Relocation assistance
Wellness program

Work Location: In person

Quick apply

Refine Your Search

culinary support cook jobs in red deer county, ab

Chef Manager

Line Cook Full/ Part Time ( $25+/ hr including tips

Line Cook (Relocate to Lake Louise)

Prep Cook/Line Cook

Cook - Casual

Back of House - Chef de Partie

Cook Level I - Casual

A&W Cook

Cook Assistant (70306838)

Cook Supervisor (70306838)

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